The Italian Kitchen – Inverno Risotto 3 Course Dinner

Cooking risotto no longer needs to be intimidating.  With Naples-born Iole Aguero Limonciello’s careful guidance, you’ll gain the skills and confidence to produce consistent risotto at home, perfect every time.  You’ll also learn how to achieve a perfect sear on sea scallops. In this hands-on class, Iole will share her tips and techniques for delicious and unique variations of one of her favorite regional Italian dishes.  She’ll include seasonal ingredients from the PNW to help us celebrate winter and its warm, earthy flavors. In this class, we will make:

Risotto ai Funghi – Wild Mushroom Risotto with Parsley and Parmigiano topped with Pan-Seared Scallops and Lemon

Insalata di Siracuse – A colorful Romaine Salad with Red Onion, multi-colored Plum Tomatoes, mixed Olives, and Cucumber, lightly tossed and topped with Orange Segments

Crostata di Limone – Individual Lemon Tart

The Italian Kitchen – The Pizza Workshop

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian Expert, Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy but authentic pizza dough you’ll make yourself.  In this hands-on class you will learn how to shape your dough into a round, the best material to cook your pizza on and the ideal temperature to get a puffy, golden crust and melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.  You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas:

Pizza Margherita

Pizza with Roasted Vegetables: Eggplant, Zucchini, Onion, Red Peppers, Mushrooms, Artichokes, Kalamala Olives, Mama Lill’s and Goat Cheese 

Fontina, Prosciutto and Arugula Pizza

You’ll take home what you don’t eat and the dough you made to make or freeze for future pizza nights!